Reducing operating losses at stores and optimising workforce allocation

「For hamburgers at Steak Miya, we reduced the burden on store operations by carrying out all forming at group factories.」

「To maintain an appropriate level of QSCA, we focus on securing and training service staff and continue to adopt measures such as serving robots, smartphone ordering, and self-checkout registers.」

「We are also continuing to improve workforce utilization and control labor costs based on the appropriate reassignment of employees and calculations of appropriate working hours.」

「We are also continuing to reduce costs by improving in-store work efficiency through measures including the appropriate reassignment of employees, workforce optimization and labor cost control based on calculations of appropriate working hours, and the introduction of serving robots and a fully cashless payment system.」

「The company is implementing initiatives including menu development focused on improving ingredient yields, reducing food waste losses and improving cooking efficiency by promoting meal-kit production. To address rising logistics costs, it is also consolidating delivery centres and reviewing delivery frequency.」

「To this end, the company revitalised its workforce through appropriate employee reassignments, introduced serving robots, reduced labour costs based on calculating suitable working hours to the minute, and reduced costs by reviewing various contracts including rent agreements for leased properties.」

「On the cost side, the company continues to scrutinise cost-effectiveness and is working diligently to lower its break-even point. To this end, it is revitalising its workforce through appropriate employee reassignments, reducing labour costs based on calculating suitable working hours to the minute, reducing costs by reviewing various contracts including rent agreements for leased properties, converting or consolidating business formats, improving ingredient yields through menu innovation, reducing food waste losses through more precise demand forecasting, consolidating logistics centres and optimising logistics overall by reorganising logistics lines.」

「On the cost side, the company continues to scrutinise cost-effectiveness and is working diligently to lower its break-even point. To this end, it is revitalising its workforce through appropriate employee reassignments, reducing labour costs based on calculating suitable working hours to the minute, reducing costs by reviewing various contracts including rent agreements for leased properties, converting or consolidating business formats, improving ingredient yields through menu innovation, reducing food waste losses through more precise demand forecasting, further improving efficiency in central kitchen production lines, consolidating logistics centres and optimising logistics overall.」

「The company continues to pursue cost and loss reduction measures covering workforce allocation and working hours, contracts, business formats, ingredient yields and demand forecasting, including workforce revitalisation and labour-cost reductions through appropriate employee reassignments and consideration of suitable working hours, cost reductions through reviews of various contracts including rent agreements for leased properties, business-format conversions or consolidation, improved ingredient yields through menu innovation, and reduced food waste losses through more precise demand forecasting.」

「Specifically, the company is working to restrain investment in new store openings, revitalise its workforce and reduce labour costs through appropriate employee reassignments, reduce costs by reviewing various contracts including rent agreements for leased properties, consolidate business formats and close a large number of unprofitable stores, improve ingredient yields through menu innovation, reduce food waste losses through more precise demand forecasting and consolidate logistics centres.」

「For example, the company is working to restrain investment in new store openings, revitalise its workforce and reduce labour costs through appropriate employee reassignments, reduce costs by reviewing various contracts including rent agreements for leased properties, improve ingredient yields through menu innovation, reduce food waste losses through more precise demand forecasting and consolidate logistics functions.」

「Specifically, the company is working to restrain investment in new store openings, revitalise its workforce and reduce labour costs through appropriate employee reassignments, reduce costs by reviewing various contracts including rent agreements for leased properties, improve ingredient yields through menu innovation, reduce food waste losses and consolidate logistics functions.」

「Across each business format, the company is also improving ingredient yields through menu innovation and reducing food waste losses by refining demand forecasts.」

「At ATOM and KAPPA・CREATE CO.,LTD., the companies enhanced web reservations in response to demand for sushi takeout, enabling customers to collect their orders smoothly.」

「The company also worked energetically to further improve the efficiency of in-store work to minimise customer waiting times, enhance communication with customers, in principle make all seats non-smoking and install smoking rooms to prevent second-hand smoke exposure, and eliminate stockouts and waste losses by improving the accuracy of product demand forecasts.」

「The company also worked energetically to further improve the efficiency of in-store work to minimise customer waiting times, enhance communication with customers, and eliminate stockouts and waste losses by improving the accuracy of product demand forecasts.」

「The company also worked energetically to eliminate stockouts by improving the accuracy of product demand forecasts.」

「The company also worked energetically to eliminate stockouts by improving the accuracy of product demand forecasts.」

「In store operations, the company worked energetically to offer attractive menus with a strong value proposition, further improve the efficiency of in-store work to minimise customer waiting times, thoroughly reconfirm reservations, upgrade seating management and enhance communication with customers.」

「In store operations, in addition to providing attractive menus offering good value and further improving in-store work efficiency so that customers would not have to wait, we actively worked to ensure thorough reconfirmation of reservations and upgrade the seat-management system.」

「We actively worked to provide attractive menus offering good value, improve in-store work efficiency so that customers would not have to wait, further enhance the convenience of reservation systems operated through call centers and the internet, and conduct promotional activities after carefully assessing cost-effectiveness.」

「In store operations, the company actively enhanced reservation systems through call centres and the internet to improve customer convenience, offered attractive menus with a strong value proposition, improved work efficiency and conducted promotional activities after carefully assessing their cost-effectiveness.」

「In store operations, the company advanced measures including detailed workforce allocation suited to peak and off-peak periods, reducing lost reservation opportunities through call centres and the internet, reducing various losses such as time, work and communication losses, and conducting promotional activities using social media after examining their cost-effectiveness.」

「The company also worked to reduce various types of loss, including lost opportunities, time losses, work losses and communication losses, while conducting promotional activities after examining their cost-effectiveness and optimising personnel allocation.」

「With customer convenience as its top priority, the company worked to reduce various types of loss, including lost opportunities, time losses, work losses and communication losses, while also promoting attractive course menus, conducting promotional activities after examining their cost-effectiveness, and flexibly and appropriately allocating personnel.」